Categories: Cookies, Desserts

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 1/2 teaspoon lime juice (juice from about 1 lime)
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 tablespoons grated lime zest (from about 3 limes)
• 1/2 teaspoon salt
• 1 cup sweetened, flaked coconut, lightly toasted
• 1 1/2 cups powdered sugar, for rolling

Directions

1. In a large bowl, use an electric mixer to beat sugar until creamy. Gradually mix in 1/2 cup powdered sugar, lime juice, and vanilla; beat well. Slowly blend in flour, lime zest, and salt; mix until just combined. Stir in toasted coconut. Cover and chill dough for 30 minutes.

2. Position rack in center of oven and preheat oven to 350°F. Line a large baking sheet with parchment paper. Scoop out dough and roll into generous 1-inch balls. Place balls 1 inch apart on prepared baking sheet. Bake for 14 to 18 minutes or until cookies are pale on top but golden brown on the bottom.

3. Transfer cookies to a wire rack and cool for 5 minutes. Pour 1 1/2 cups powdered sugar into a bowl and roll warm cookies in the powdered sugar to coat. Cool cookies completely on a rack and then roll in powdered sugar again. Store in an airtight container.

4. Notes

5. To toast coconut, preheat oven to 350°F. Spread coconut in a thin, even layer on a baking sheet. Bake for 5 to 10 minutes until it turns a light golden brown, watching closely since coconut can go from perfectly toasted to burnt in a matter of seconds. For more evenly toasted coconut, you may stir it every few minutes

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